Description
This easy meat lasagna recipe layers tender noodles with a savory ground beef tomato sauce and creamy ricotta cheese blend, topped with melted mozzarella and Parmesan for a classic Italian comfort dish perfect for family dinners or gatherings.
Ingredients
Scale
Lasagna Noodles
- 9 dry lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon salt
Meat Sauce
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 cup onion, finely chopped
- 2 tablespoons garlic, minced
- 3 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 cup fresh parsley, finely chopped
Cheese Mixture
- 2 cups ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded and divided
- 1/2 cup Parmesan cheese, grated and divided
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Bring a large pot of salted water to a boil. Add 9 dry lasagna noodles along with 1 tablespoon olive oil and 1 teaspoon salt. Boil the noodles until al dente, about 8-10 minutes. Drain and set aside, separated so they don’t stick.
- Prepare Meat Sauce: In a large skillet or saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 pound ground beef and cook, breaking it apart, until browned. Add 1 cup finely chopped onion and 2 tablespoons minced garlic, and sauté until onions are translucent. Stir in 3 cups tomato sauce, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/4 cup finely chopped fresh parsley. Allow the sauce to simmer gently for 10-15 minutes to blend the flavors.
- Mix Cheese Filling: In a bowl, combine 2 cups ricotta cheese with 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and the beaten egg. Mix well until smooth.
- Assemble and Bake Lasagna: In a baking dish, spread a thin layer of meat sauce. Place a layer of cooked noodles over the sauce. Spread one-third of the ricotta cheese mixture over noodles, then sprinkle with one-third of shredded mozzarella and Parmesan cheese (reserve the remaining mozzarella and Parmesan for topping). Repeat layering two more times ending with noodles topped with meat sauce and remaining mozzarella and Parmesan cheese. Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.
Notes
- Boil noodles just until al dente as they will continue cooking in the oven.
- Allow lasagna to rest after baking to set, making serving easier.
- For a richer flavor, use a mixture of ground beef and Italian sausage.
- Fresh parsley can be substituted with dried parsley, use 1 tablespoon dried parsley if fresh is unavailable.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 2 months.
